Awesome Alien Cupcakes
Have Halloween fun! Create sweet aliens and surprise your goblins.
1 box devil's food or yellow cake mix
water, vegetable oil and eggs called for on cake mix box
6 cups Kix® cereal
3 tablespoons butter or margarine
4 cups miniature marshmallows
1/4 teaspoon orange neon gel or paste food color (from 2.7 ounce tube)
48 gummy peach ring candies (from three 4.25 ounce bags)
48 candy-coated chocolate candies
1 (0.68 ounce) tube black decorating gel
48 thin pretzel sticks
20 drops green food color
1 container whipped fluffy white frosting
Preheat oven to 350°F (177°C). Prepare 2 regular-size muffin pans by placing 24 paper baking cups in the cavities
Make and bake cake mix as directed on box for 24 cupcakes. Cool in pans 10 minutes; remove from pans to wire cooling rack. Cool completely, about 30 minutes.
Meanwhile, line two baking sheets with wax paper. In large bowl, place cereal.
In 4-quart saucepan, melt butter over low heat. Add marshmallows; stir until completely melted. Remove from heat. Stir in orange food color. Pour marshmallow mixture over cereal in bowl, stirring until well coated.
For feet, place 2 gummy candies on baking sheet. Spray inside of 1/4-cup measuring cup with cooking spray. For body, fill measuring cup with warm cereal mixture; place over feet, releasing cereal mixture and covering back half of feet. Repeat with remaining gummy candies and cereal mixture to make 24 aliens. Use 2 candy-coated chocolate candies for eyes and black decorating gel to make centers of eyes. Insert 2 pretzels for antennae.
Stir green food color into frosting container; frost cupcakes with frosting. Place 1 alien on top of each cupcake; press gently to secure.
Preparation Time: 55 minutes
Total Time: 1 hour 55 minutes
Too many aliens? Bake and cool cupcakes as directed on box. Wrap 12 cupcakes tightly in food-safe plastic wrap and freeze for future use. Divide remaining ingredient amounts in half, and make 12 alien cupcakes.
If you have only one pan and a recipe calls for more cupcakes than your pan will make, cover and refrigerate the rest of the batter while baking the first batch. Cool the pan about 15 minutes, then bake the rest of the batter, adding 1 to 2 minutes to the bake time.
1 Serving (1 Serving): Calories 300 (Calories from Fat 100), Total Fat 11 g (Saturated Fat 3 1/2 g, Trans Fat 1 g), Cholesterol 30 mg; Sodium 250 mg; Total Carbohydrate 47 g (Dietary Fiber 1 g, Sugars 29 g), Protein 3 g; Exchanges: 1 Starch; 2 Other Carbohydrate; 2 Fat; Carbohydrate Choices: 3